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Minted Barley Pilaf

Rated as 5 out of 5 Stars

"Served warm or cold, this is a flavorful side dish with chewy barley and tender crisp carrots."
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1 h 15 m servings 174
Original recipe yields 6 servings


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  1. Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
  2. Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.


  • Cook's Note:
  • Additional salt may be needed if low sodium broth is used.

Nutrition Facts

Per Serving: 174 calories; 5.2 29.3 3.8 < 1 213 Full nutrition

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Read all reviews 2
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I didn't use the chicken stock, just water. Mint was a great addition to this hearty pilaf! This is a very tasty dish!

Made this without the mint or celery (I didn't have either on hand) and I eliminated the salt as well . It was absolutely wonderful and I will definitely make it again. Such a nice change from t...